A JOURNEY BORN OF SURVIVAL

In 1994, during the Genocide Against the Tutsi in Rwanda, Stephanie Kayirangwa, aged just 10, survived immense trauma.
On April 9th, she was evacuated to Europe—a twist of fate that would later fuel
everything the company stands for. Without this escape, the world would never
know the story behind Chilli Mash Co.

A Spark of Inspiration in the UK

By her late twenties, Stephanie had settled in
the UK. One evening, at a dinner supporting peace education in Rwanda, she
recreated her mother’s traditional chilli recipe. A friend casually remarked,
“This would sell well in the UK.” That simple comment transformed into a
mission, not just to sell sauce but to connect cultures and create change.

Stephanie and her life partner, Natt Boarer,
seized the moment. They rented an industrial kitchen unit in Portsmouth,
launching their first jar: “1000 Pure Chilli”—a tribute to Rwanda’s
moniker, the Land of a Thousand Hills. It used Ugandan Scotch Bonnet chillies
(the only African chillies available at the time) and was rooted deeply in
Rwandan heritage. 

Their dedication paid off: they earned a
5-star UK food hygiene rating, completed vital certifications, and began
attending markets and events. Slowly, a loyal following grew—even the Royal
Navy became a customer.

From Kitchen To Company

In 2016, Steph and Natt joined forces with another sauce creator, Mushemi Fire, officially founding Chilli Mash Company Ltd. Not long after, direct RwandAir flights to the UK were launched, swiftly strengthening trade links.

Their ambitions expanded beyond sauce. They aspired to build a fully traceable, vertical supply chain—from Rwandan fields to Portsmouth’s fermenting vats. Within five years, they managed to grow the majority of their chillies in Rwanda, supplemented only as needed from other countries.

A Model Of Sustainability & Ethical Trade

  • Farm-to-Ferment
    Traceability: Chillies are grown in Rwanda’s Bugesera region under careful agronomic oversight, hand-sorted in Kigali, and naturally fermented—all with zero additives.
  • Circular Ambition: Their Rwandan model transforms otherwise wasted chillies into high-value products, reflecting the principles of circular agriculture.
  • Carbon & Community Focus: The company supports carbon sequestration projects in Rwanda and invests directly in local farmers’ futures through reinvested earnings and infrastructure plans.

Craftsmanship Meets Capacity

Based in Portsmouth, their UK facility produces a range of products, including barrel-fermented mash, purees, condiments, salts, oils, and jams—over 255 SKUs, with 80% featuring chilli as a core ingredient. They hold awards like Best Gourmet Chilli Condiments Company (2025) (UK Enterprise Awards by SME News), Best Raw Ingredients & Condiments Provider (LUXlife 2021) and Small Business of the Year (2019). 

They also offer white-label production,
serving food brands, restaurants, and hot sauce makers across Europe and the
Middle East.

People at the Heart of Our Mission

While Steph (CFO) manages Rwandan projects and finances, Natt (CEO) drives the overall vision and UK operations. Alongside co-founder Steve Woodward (CTO/ferment guru), the team includes kitchen experts, customer service pros, and apprentices—all united by a passion for quality and purpose.

Their growth extends beyond borders: they
employ local farmers in Rwanda, support peace education programs, and champion
ethical trade under the UN Global Compact principles.

Shared Success & Recognition

SmallBiz100: Named among the UK’s top 100 small businesses in 2023 by Small Business Saturday UK.

Rapid Scaling: Responding to major contracts—such as an order of 100,400 bottles—taught them the value of resilience, teamwork, and adaptability.

Looking Ahead

Their vision stretches far: building aprocessing facility in Rwanda, automating for scale, and closing the loop onsustainability. The goal? To become entirely carbon‑neutral—or better.